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Healy L, Zhu X, Dong G, Selli S, Kelebek H, Sullivan C, Tiwari U, Tiwari BK. Investigation into the use of novel pretreatments in the fermentation of Alaria esculenta by Lactiplantibacillus plantarum and kombucha SCOBY. Food Chem 2024; 442:138335. [PMID: 38237300 DOI: 10.1016/j.foodchem.2023.138335] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 12/22/2023] [Accepted: 12/28/2023] [Indexed: 02/15/2024]
Abstract
High pressure processing (HPP), ultrasound probe (USP) and ultrasound bath (USB) were applied to Alaria esculenta as a fermentation pre-treatment. Seaweed was then fermented by Lactiplantibacillus plantarum (LAB) or symbiotic culture of bacteria and yeast (SCOBY). Physiochemical properties of fermented seaweed were measured. pH was significantly different (p < 0.05) across SCOBY-fermented samples with different pre-treatments but not LAB-fermented samples (p > 0.05). There was a significant difference (p < 0.05) in total viable count (TVC) with the highest count in HPP-treated samples, and lowest in control samples. Organic acids differed significantly (p < 0.05) across pre-treatments for both fermentation groups. 27 volatile compounds were detected in the samples, with alcohols and ketones the most prominent groups. The quantity of volatile compounds was not significantly lower (p > 0.05) from seaweed powder. The control sample had the highest levels of tropomyosin (15.92 mg/kg) followed by HPP samples.
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Affiliation(s)
- Laura Healy
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; Department of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland
| | - Xianglu Zhu
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland; State Key Laboratory of Bioreactor Engineering, East China University of Science and Technology, Shanghai, China
| | - Gaoya Dong
- Teagasc Food Research Centre, Ashtown, Dublin, Ireland
| | - Serkan Selli
- Department of Food Engineering, Faculty of Agriculture, Cukurova University, 01330 Adana, Turkey; Department of Nutrition and Dietetics, Faculty of Health Sciences, Cukurova University, 01330 Adana, Turkey
| | - Hasim Kelebek
- Department of Food Engineering, Faculty of Engineering, Adana AlparslanTurkes Science and Technology University, Adana, Turkey
| | - Carl Sullivan
- Faculty of Computing, Digital and Data, School of Mathematics and Statistics, Technological University Dublin, Dublin, Ireland
| | - Uma Tiwari
- Department of Food Science and Environmental Health, Technological University Dublin, Dublin, Ireland.
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2
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Zhu X, Das RS, Bhavya ML, Garcia-Vaquero M, Tiwari BK. Acoustic cavitation for agri-food applications: Mechanism of action, design of new systems, challenges and strategies for scale-up. ULTRASONICS SONOCHEMISTRY 2024; 105:106850. [PMID: 38520893 PMCID: PMC10979275 DOI: 10.1016/j.ultsonch.2024.106850] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/09/2023] [Revised: 02/16/2024] [Accepted: 03/14/2024] [Indexed: 03/25/2024]
Abstract
Acoustic cavitation, an intriguing phenomenon resulting from the interaction of sound waves with a liquid medium, has emerged as a promising avenue in agri-food processing, offering opportunities to enhance established processes improving primary production of ingredients and further food processing. This comprehensive review provides an in-depth analysis of the mechanisms, design considerations, challenges and scale-up strategies associated with acoustic cavitation for agri-food applications. The paper starts by elucidating the fundamental principles of acoustic cavitation and its measurement, delving then into the diverse effects of different parameters associated with, the acoustic wave, mechanical design and operation of the ultrasonic system, along with those related to the food matrix. The technological advancements achieved in the design and set-up of ultrasonic reactors addressing limitations during scale up are also discussed. The design, engineering and mathematical modelling of ultrasonic equipment tailored for agri-food applications are explored, along with strategies to maximize cavitation intensity and efficiency in the application of brining, freezing, drying, emulsification, filtration and extraction. Advanced US equipment, such as multi-transducers (tubular resonator, FLOW:WAVE®) and larger processing surface areas through innovative designing (Barbell horn, CascatrodesTM), are one of the most promising strategies to ensure consistency of US operations at industrial scale. This review paper aims to provide valuable insights into harnessing acoustic cavitation's potential for up-scaling applications in food processing via critical examination of current research and advancements, while identifying future directions and opportunities for further research and innovation.
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Affiliation(s)
- Xianglu Zhu
- State Key Laboratory of Bioreactor Engineering, School of Biotechnology, East China University of Science and Technology, Shanghai 200237, China; Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown D15 DY05, Dublin, Ireland
| | - Rahel Suchintita Das
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown D15 DY05, Dublin, Ireland; School of Agriculture and Food Science, University College Dublin, Belfield D04 V1W8, Dublin, Ireland
| | - Mysore Lokesh Bhavya
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown D15 DY05, Dublin, Ireland
| | - Marco Garcia-Vaquero
- School of Agriculture and Food Science, University College Dublin, Belfield D04 V1W8, Dublin, Ireland.
| | - Brijesh K Tiwari
- Department of Food Chemistry and Technology, Teagasc Food Research Centre, Ashtown D15 DY05, Dublin, Ireland.
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Kong L, Li J, Eichhammer W. Intensification of moisture separation in the pulp convective drying process with ultrasound-assisted method. BIORESOURCE TECHNOLOGY 2024; 394:130226. [PMID: 38122997 DOI: 10.1016/j.biortech.2023.130226] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/16/2023] [Revised: 12/17/2023] [Accepted: 12/17/2023] [Indexed: 12/23/2023]
Abstract
Traditional pulp convective drying (CD) is time-consuming and energy-intensive. This study aimed to assess the drying performance of pulp using ultrasound-assisted drying (UAD) and compared it with CD to intensify moisture separation. UAD was found to be fast and efficient with high effective moisture diffusivity of 2.77 × 10-10 ∼ 3.20 × 10-10 m2/s, low activation energy of 20.2 kJ/mol, and short drying time of 21.0 ∼ 16.5 min. It demonstrated that applying ultrasound could promote moisture separation with 26 %∼42 % reductions in drying time and 42 %∼22 % savings in energy consumption. The constant rate period was not presented and no significant differences in drying rates were observed when the moisture ratio was below 0.43 under the investigated conditions. The kinetics modeling results indicated that the Page model was the best to predict the pulp drying kinetics for both methods. It may lead to an alternative efficient approach for decarbonizing the drying process in pulp and paper production.
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Affiliation(s)
- Lingbo Kong
- Department of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, 710021 Xi'an, China; Fraunhofer Institute for Systems and Innovation Research ISI, 76139 Karlsruhe, Germany.
| | - Jiahao Li
- Department of Mechanical and Electrical Engineering, Shaanxi University of Science and Technology, 710021 Xi'an, China
| | - Wolfgang Eichhammer
- Fraunhofer Institute for Systems and Innovation Research ISI, 76139 Karlsruhe, Germany; Copernicus Institute of Sustainable Development, Utrecht University, 3584 CB Utrecht, Netherlands
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Radziejewska-Kubzdela E, Szadzińska J, Biegańska-Marecik R, Spiżewski T, Mierzwa D. Effect of ultrasound on mass transfer during vacuum impregnation and selected quality parameters of products: A case study of carrots. ULTRASONICS SONOCHEMISTRY 2023; 99:106592. [PMID: 37696212 PMCID: PMC10498177 DOI: 10.1016/j.ultsonch.2023.106592] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Revised: 08/14/2023] [Accepted: 09/04/2023] [Indexed: 09/13/2023]
Abstract
Many unit operations in the food industry are diffusional driven. These processes are usually very slow and difficult to handle for specific groups of raw materials. Vacuum impregnation (VI) is one example. Impregnating low-porous or densely-structured materials is problematic and often requires low pressure, which can negatively affect product quality and be expensive in energy consumption. This research aimed to evaluate ultrasound (US) as a factor in intensifying mass transfer and enhancing its effectiveness in the VI process. Experiments on impregnation enhanced with ultrasound applied at different stages of the process were carried out. Carrot, a difficult-to-process raw material, was impregnated with ascorbic acid as a mass transfer marker. The process's effectiveness and selected quality parameters were then analyzed. Ultrasound was found to have a positive influence on mass transfer during VI. The effects of ultrasound enhancement were different for particular processes, and depended on the stage of the application and duration of US exposure. The greatest increase in the tissue's ascorbic acid content (60% compared to the non-ultrasound-assisted process) was observed when ultrasound was applied continuously throughout the process. Applying ultrasound only during the relaxation (at atmospheric pressure) or aeration periods resulted in a similar effect - c.a. 20% increase in the marker's content. The smallest increase (10%) was observed when ultrasound was applied only during the vacuum period. Applying US did not result in any unfavorable color change. In most cases, pH decreased, which is favorable for the semi-product's stability. The carotenoid and phenolic compounds' content did not decrease. The results unequivocally indicate that ultrasound has great potential for use as a mass transfer accelerator in the VI process for low porosity materials. The effectiveness of the US is influenced not only by pressure but also by exposure duration. The synergistic effect observed using ultrasound-enhanced impregnation throughout the process confirmed this hypothesis.
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Affiliation(s)
- Elżbieta Radziejewska-Kubzdela
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Justyna Szadzińska
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
| | - Róża Biegańska-Marecik
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, ul. Wojska Polskiego 31, 60-624 Poznań, Poland.
| | - Tomasz Spiżewski
- Department of Vegetable Crops, Poznań University of Life Sciences, ul. Dąbrowskiego 159, 60-594 Poznań, Poland.
| | - Dominik Mierzwa
- Division of Process Engineering, Institute of Chemical Technology and Engineering, Poznan University of Technology, ul. Berdychowo 4, 60-965 Poznań, Poland.
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Álvarez S, Álvarez C, M Hamill R, O'Neill E, Mullen AM. Influence of meat sample geometry on dehydration dynamics during dry-aging of beef. Meat Sci 2023; 202:109216. [PMID: 37207552 DOI: 10.1016/j.meatsci.2023.109216] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2022] [Revised: 03/31/2023] [Accepted: 05/03/2023] [Indexed: 05/21/2023]
Abstract
Meat geometry may impact on the dehydration kinetics during dry-aging influencing the drying rate and, potentially, aspects of meat quality. In this study, three meat geometries (slices, steaks and sections) were prepared from three bovine Longissimuss thoracis et lumborum at 3 days post-mortem and were dry-aged at 2 °C, 75% relative humidity with an airflow of 0.5-2.0 m/s for 22 days (slices), 48 days (sections) and 49 days (steaks). Weights were recorded during dry-aging and drying curves were obtained for the three geometries, with the larger sections showing limited dehydration due to internal resistance to moisture migration from the core to the surface. Seven thin-layer equations were fitted to the dehydration data in order to model the drying kinetics during dry-aging. Thin-layer models described reliably the drying kinetics of the three geometries. In general, reduced k values (h-1) reflected the lower drying rates as thickness increased. The Midilli model provided the best fit for all geometries. Proximate analyses of the three geometries and bloomed colour of sections were measured at the start and the end of the dry-aging period. Moisture loss during dry-aging led to the concentration of protein, fat and ash contents; while no significant differences were found for L*, a* and b* values of sections before and after the dry-aging process. In addition, moisture content, water activity (aw) and LF-NMR measurements were taken at different locations within beef sections to further explore water dynamics during dry-aging.
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Affiliation(s)
- Sara Álvarez
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland; School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland
| | - Carlos Álvarez
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Ruth M Hamill
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland
| | - Eileen O'Neill
- School of Food and Nutritional Sciences, University College, Cork, Western Road, Cork T12 YN60, Ireland
| | - Anne Maria Mullen
- Dept. of Food Quality and Sensory Science, Teagasc Food Research Centre Ashtown, Dublin D15 DY05, Ireland.
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Biomolecules from Macroalgae-Nutritional Profile and Bioactives for Novel Food Product Development. Biomolecules 2023; 13:biom13020386. [PMID: 36830755 PMCID: PMC9953460 DOI: 10.3390/biom13020386] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 12/15/2022] [Accepted: 02/15/2023] [Indexed: 02/22/2023] Open
Abstract
Seaweed is in the spotlight as a promising source of nutrition for humans as the search for sustainable food production systems continues. Seaweed has a well-documented rich nutritional profile containing compounds such as polyphenols, carotenoids and polysaccharides as well as proteins, fatty acids and minerals. Seaweed processing for the extraction of functional ingredients such as alginate, agar, and carrageenan is well-established. Novel pretreatments such as ultrasound assisted extraction or high-pressure processing can be incorporated to more efficiently extract these targeted ingredients. The scope of products that can be created using seaweed are wide ranging: from bread and noodles to yoghurt and milk and even as an ingredient to enhance the nutritional profile and stability of meat products. There are opportunities for food producers in this area to develop novel food products using seaweed. This review paper discusses the unique properties of seaweed as a food, the processes involved in seaweed aquaculture, and the products that can be developed from this marine biomass. Challenges facing the industry such as consumer hesitation around seaweed products, the safety of seaweed, and processing hurdles will also be discussed.
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7
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Influence of Ultrasound-Assisted Vacuum Drying on Physicochemical Characteristics, Antioxidant Activity, and α-Glucosidase Inhibition Activity of Flos Sophorae Immaturus. Foods 2023; 12:foods12030671. [PMID: 36766199 PMCID: PMC9914521 DOI: 10.3390/foods12030671] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2022] [Revised: 01/25/2023] [Accepted: 01/31/2023] [Indexed: 02/05/2023] Open
Abstract
Flos Sophorae Immaturus (FSI) contains a large number of bioactive substances with antioxidant and hypoglycaemic activity. However, a feasible drying process plays an important role in the retention of its biological activity. The present work investigated the effects of ultrasound-assisted vacuum drying (UAVD) on FSI samples in terms of drying time, colour, microstructure, and total flavonoid content (TFC). Meanwhile, the antioxidant activity and α-glucosidase inhibition activity were also evaluated. The results show that the drying time of UVAD samples was decreased by 40% compared to that of the single vacuum-dried (VD) samples (600 W for 10 min). The cellular porous structures of FSI tissue were formed by UAVD, which promoted the migration of water from the inside to the outside. Furthermore, samples treated by UAVD exhibited better antioxidant activities and α-glucosidase and α-amylase inhibition capacities, with DPPH (81.86%), ABTS (88.61%), FRAP (83.05%), α-glucosidase inhibition capacity (89%), α-amylase (85%), drying time (3 h), and total aberration (ΔE) (1.63) being the highest characteristic traits. In this condition, the highest levels of total flavonoid content (TFC), rutin, quercetin, kaempferol, isorhamnetin, and genistein were obtained with 266.94, 239.46, 35.56, 8.54, 10.37, and 5.64 mg/g DW, respectively. The results confirm that UAVD is a novel method that significantly reduced the VD time and promoted the release of the bioactive substances of FSI.
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8
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del Carmen Razola-Díaz M, Guerra-Hernández EJ, Gómez-Caravaca AM, García-Villanova B, Verardo V. Mathematical modelling of drying kinetics of avocado peels and its influence on flavan-3-ols content and antioxidant activity. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114552] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
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9
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Effect of ultrasound pretreatment on the drying kinetics and characteristics of pregelatinized kidney beans based on microwave-assisted drying. Food Chem 2022; 397:133806. [DOI: 10.1016/j.foodchem.2022.133806] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/01/2022] [Revised: 07/17/2022] [Accepted: 07/25/2022] [Indexed: 11/24/2022]
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10
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Effects of Drying Methods on the Physicochemical Aspects and Volatile Compounds of Lyophyllum decastes. Foods 2022. [PMCID: PMC9601802 DOI: 10.3390/foods11203249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/04/2022] Open
Abstract
In this study, fresh Lyophyllum decastes was dried using hot air drying (HAD), hot air combined with vacuum drying (HAVD), and vacuum freeze drying (VFD). Additionally, the quality and volatile compounds were analyzed. VFD achieved the best color retention, the highest rehydration capacity, and the slightest damaged tissue structure; however, it recorded the longest drying time and the highest energy consumption. HAD was the most energy-efficient of the three methods. Furthermore, the products with more hardness and elasticity were obtained by HAD and HAVD—this finding was convenient for transportation. In addition, GC-IMS demonstrated that the flavor components had significantly changed after drying. A total of 57 volatile flavor compounds was identified, and the aldehyde, alcohol, and ketone compounds were the primary ingredient of the L. decastes flavor component, whereby the relative content of the HAD sample was apparently higher than HAVD and VFD. Taken together, VFD was better at preserving the color and shape of fresh L. decastes, but HAD was more appropriate for drying L. decastes because of the lower energy consumption, and was more economical. Meanwhile, HAD could be used to produce a more intense aroma.
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11
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Impact of high pressure treatment on shelf life and microbial profile of wild harvested Ascophyllum nodosum and aquacultured Alaria esculenta during storage. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114022] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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12
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López-Hortas L, Caleja C, Pinela J, Petrović J, Soković M, Ferreira ICFR, Torres MD, Domínguez H, Pereira E, Barros L. Comparative evaluation of physicochemical profile and bioactive properties of red edible seaweed Chondrus crispus subjected to different drying methods. Food Chem 2022; 383:132450. [PMID: 35182861 DOI: 10.1016/j.foodchem.2022.132450] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/01/2021] [Revised: 02/09/2022] [Accepted: 02/10/2022] [Indexed: 01/08/2023]
Abstract
Dehydration of the edible seaweed Chondrus crispus was performed by freeze-drying, conventional oven-drying and emerging microwave hydrodiffusion and gravity (MHG). In this work, the drying kinetics and modelling, estimating specific energy consumption and environmental impact of distinct processes were tested. Color and microstructural features of the dried macroalgae were also evaluated, as well as their nutritive characterization, chemical profile and bioactive potential (antioxidant and antimicrobial activities). Moreover, collected liquid phases from both the defrosted and MHG treated samples were also characterized. All methodologies provided solid phases with an adequate final moisture content. MHG significantly reduced the needed time, specific energy consumption and environmental impact, providing C. crispus with intermediate color and histological structure characteristics. Overall, this trend was also defined to tested chemical parameters and bioactivities. MHG provided aqueous extracts with potential bioactive compounds from this red alga, increasing the efficiency of this drying method.
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Affiliation(s)
- L López-Hortas
- CINBIO, Chemical Engineering Department, University of Vigo (Campus Ourense), Polytechnic Building As Lagoas, 32004 Ourense, Spain; Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal.
| | - C Caleja
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal
| | - J Pinela
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal
| | - J Petrović
- Institute for Biological Research "Siniša Stanković" - National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia
| | - M Soković
- Institute for Biological Research "Siniša Stanković" - National Institute of Republic of Serbia, University of Belgrade, Bulevar despota Stefana 142, 11000 Belgrade, Serbia
| | - I C F R Ferreira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal
| | - M D Torres
- CINBIO, Chemical Engineering Department, University of Vigo (Campus Ourense), Polytechnic Building As Lagoas, 32004 Ourense, Spain.
| | - H Domínguez
- CINBIO, Chemical Engineering Department, University of Vigo (Campus Ourense), Polytechnic Building As Lagoas, 32004 Ourense, Spain
| | - E Pereira
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal.
| | - L Barros
- Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, Bragança 5300-253, Portugal.
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Yusoff IM, Mat Taher Z, Rahmat Z, Chua LS. A review of ultrasound-assisted extraction for plant bioactive compounds: Phenolics, flavonoids, thymols, saponins and proteins. Food Res Int 2022; 157:111268. [DOI: 10.1016/j.foodres.2022.111268] [Citation(s) in RCA: 17] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2022] [Revised: 04/14/2022] [Accepted: 04/17/2022] [Indexed: 12/27/2022]
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14
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Zhao T, Dong Q, Zhou H, Yang H. Drying kinetics, physicochemical properties, antioxidant activity and antidiabetic potential of Sargassum fusiforme processed under four drying techniques. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113578] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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15
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A comprehensive study on the characterisation properties of power ultrasound-treated apple pomace powder and coffee silverskin powder. Eur Food Res Technol 2022. [DOI: 10.1007/s00217-022-04017-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
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16
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Dynamic analysis of moisture, dielectric property and microstructure of ginger slices during microwave hot-air flow rolling drying. Food Control 2022. [DOI: 10.1016/j.foodcont.2021.108717] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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17
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Effects of Novel Extraction Strategies on the Recovery of Phenolic Compounds and Associated Antioxidant Properties from Buckwheat Hull (Fagopyrum esculentum). Processes (Basel) 2022. [DOI: 10.3390/pr10020365] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022] Open
Abstract
This study investigated the effects of novel extraction technologies, including ultrasound-assisted extraction (UAE), microwave-assisted extraction (MAE), pulsed electric field (PEF), high-pressure processing (HPP), enzyme-assisted extraction (EAE), and conventional extraction, on the recovery of phenolic compounds and associated antioxidant properties from buckwheat hull (Fagopyrum esculentum). Initially, twenty-four extraction strategies were investigated. Based on the results of the total phenolic content and antioxidant properties (DPPH and FRAP), twelve strategies (i.e., US (n = 2), PEF (n = 1), MW (n = 4), HPP (n = 4), and a control method) were selected for phenolic profiling carried out using liquid chromatography-mass spectrometry (LC-MS). Forty-one phenolic compounds were identified in the extracts, and a scanning electron microscope (SEM) analysis was also carried out on the treated residues to analyze the surface damage post-treatments. The results showed that samples treated with US (16.14 ± 0.06), PEF (9.94 ± 0.02), MW (12.63 ± 0.13), and HPP (21.76 ± 0.78) contained the highest total phenolic content (mg GAE/100 mg of DW). In the case of the antioxidant activities, the highest DPPH activities were obtained using HPP, MAE, and UAE, while no clear pattern was recorded in the case of FRAP activities. The highest DPPH and FRAP activities observed were 80.91 ± 0.22% and 23.98 ± 0.2 mg Trolox equivalents/100 mg, respectively. Additionally, the LC-MS results identified eleven different groups of phenolic compounds in buckwheat hull extracts, including anthocyanin, flavanol, flavanones, flavones, flavonol, phenolic acids, isoflavones, lignans, and quinones.
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18
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An NN, Shang N, Lv WQ, Li D, Wang LJ, Wang Y. Effects of carboxymethyl cellulose/pectin coating combined with ultrasound pretreatment before drying on quality of turmeric (Curcuma longa L.). Int J Biol Macromol 2022; 202:354-365. [PMID: 35033525 DOI: 10.1016/j.ijbiomac.2022.01.021] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2021] [Revised: 12/17/2021] [Accepted: 01/06/2022] [Indexed: 01/24/2023]
Abstract
Turmeric is an herb with multiple bioactive substances and health benefits. Drying is one of the most important steps of its processing and sales. In order to obtain high-quality turmeric products, we used five different pretreatment methods to treat turmeric prior to pulse-spouted microwave vacuum drying (PSMVD), including carboxymethyl cellulose coating (CMC), pectin coating (P), ultrasound (US) and their combination (CMCUS or PUS). The effect of different pretreatments on the drying kinetics, quality attributes and microstructure of turmeric were evaluated. Results showed that the US pretreatment had the shortest drying time (60 min), while coating treatment did not significantly affect drying rate. Dried turmeric with coating pretreatment had lower rehydration ratio and water adsorption capacity compared with individual ultrasound treatment. Carboxymethyl cellulose coating protected bioactive substances better than pectin coating. Moreover, CMCUS pretreatment showed significantly lower total color change, higher curcumin content, total phenols and flavonoid content as well as antioxidant capacity in all dried samples. Microstructure observation showed that the polysaccharide coating covering the surface of turmeric might reduce the degradation of bioactive compounds. Therefore, the CMCUS pretreatment before PSMVD of turmeric was recommended due to the efficiency and quality protections.
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Affiliation(s)
- Nan-Nan An
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Nan Shang
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Wei-Qiao Lv
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China
| | - Dong Li
- College of Engineering, Beijing Advanced Innovation Center for Food Nutrition and Human Health, National Energy R & D Center for Non-food Biomass, China Agricultural University, P. O. Box 50, 17 Qinghua Donglu, Beijing 100083, China.
| | - Li-Jun Wang
- College of Food Science and Nutritional Engineering, Beijing Key Laboratory of Functional Food from Plant Resources, China Agricultural University, Beijing, China.
| | - Yong Wang
- School of Chemical Engineering, UNSW, Sydney, NSW 2052, Australia
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Li W, Ma H, He R, Ren X, Zhou C. Prospects and application of ultrasound and magnetic fields in the fermentation of rare edible fungi. ULTRASONICS SONOCHEMISTRY 2021; 76:105613. [PMID: 34119905 PMCID: PMC8207300 DOI: 10.1016/j.ultsonch.2021.105613] [Citation(s) in RCA: 18] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/11/2021] [Revised: 04/30/2021] [Accepted: 05/27/2021] [Indexed: 05/14/2023]
Abstract
Ultrasound has the potential to be broadly applied in the field of agricultural food processing due to advantages such as environmental friendliness, low energy costs, no need for exogenous additives and ease of operation. High-frequency ultrasound is mainly used in medical diagnosis and in the food industry for the identification of ingredients and production line quality testing, while low-frequency ultrasounds is mainly used for extraction and separation, accelerating chemical reactions, auxiliary microbial fermentation and quality enhancement in food industry. Magnetic fields have many advantages of convenient use, such as non-toxic, nonpolluting and safe. High-intensity pulsed magnetic fields are widely used as a physical non-thermal sterilization technology in food processing, while weak magnetic fields are better at activating microorganisms and promoting their growth. Ultrasound and magnetic fields, due to their positive biological effects, have a wide range of applications in the food processing industry. This paper provides an overview of the research progress and applications of ultrasound and magnetic fields in food processing from the perspectives of their biological effects and mechanisms of action. Additionally, with the development and application of physical field technology, physical fields can now be used to provide significant technical advantages for assisting fermentation. Suitable physical fields can promote the growth of microbial cells, improve mycelial production and increase metabolic activity. Furthermore, the current status of research into the use of ultrasound and magnetic field technologies for assisting the fermentation of rare edible fungi, is discussed.
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Affiliation(s)
- Wen Li
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China; Institute of Edible Fungi, Shanghai Academy of Agricultural Sciences, National Engineering Research Center of Edible Fungi, Key Laboratory of Edible Fungi Resources and Utilization (South), Ministry of Agriculture, Shanghai 201403, China
| | - Haile Ma
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China.
| | - Ronghai He
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Xiaofeng Ren
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
| | - Cunshan Zhou
- School of Food & Biological Engineering, Institute of Food Physical Processing, Jiangsu University, Zhenjiang 212013, China
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20
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Soro AB, Whyte P, Bolton DJ, Tiwari BK. Modelling the effect of UV light at different wavelengths and treatment combinations on the inactivation of Campylobacter jejuni. INNOV FOOD SCI EMERG 2021. [DOI: 10.1016/j.ifset.2021.102626] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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